I'm thinking of brewing a 100% Brett beer this summer. I have no temp control and I'm not a fan of the standard hot-weather styles (e.g. Saisons, etc), so normally I just don't brew once the temp warms up too much. But I was thinking an all Brett beer might do OK at these elevated temps. I'm all for experimenting anyway.

But which styles work well fermented with Brett? Should I go big and bold with an Imperial Stout? Or should it be more light and mellow like an American Wheat?

Madrugada Obscura "Dark Dawn" – A Belgian inspired stout that is as dark as a moonless midnight, brimming of roasted malts and bitter hops.
It will keep you good company in all places, be thay light or dark.

Seasonal released in January
8.1% Alc./Vol.

__________________"If my mother was tied up and held ransom, I might think about making a light beer."Greg KochStone Brewing

I just did a low gravity IPA or APA 1.042 SG and 42 IBU's and fermented it out with Brett A. It was unbelievable. I think I will use the Brett A on all 5 gallons next time. Look up the Homebrew chef and check out his recipe for Sonoma Pale Ale. Nice recipe, although I didn't follow it, it was the genesis for my recipe.

Next month a fellow brewer and I will be doing a series of Brett beers using Brett A, WY Brett L, WL Brett L, and some Russian River oak chips. We will be using each of these as a primary yeast, as well as a secondary yeast (using WL 530 or 510 as a primary). It will be a lot of work, but should be fun. I will post the details as they come in.

Why not brew up 8 gallons of wort, regardless of style, and ferment 5 as one normally would and use the other 3 gallons for Brett experiments?

I've made a super friends clone: IPA with brett B and C, all citra hops. Turned out OK- had a very strong herbal/spice character- not sure where that came from. I made two separate starters for both the brett strains. Next time i think i'll pitch them directly in and skip the starters as I didn't get hardly any of the traditional brett characters.

The beer from both of my all brett starters that were completely fermented out had strong brett character, so i'm not sure how accurate it is to say that an all brett beer will have none of the traditional brett flavors. My idea behind not making starters next time is to intentionally underpitch to stress the yeast.